Directions

Pour 3 tablespoons of the Bloody Mary mix over the steak and marinate for at least four hours, or ideally overnight, in the refrigerator, turning from time to time.

To roast the vegetables, preheat the oven to 375°F

Place the carrots in a pan of boiling water and blanch for 2-3 minutes, drain and refresh under cold running water to retain their colour.

Place the olive oil in a roasting tin and add the garlic, chilli and thyme.

Add the carrots, parsnips, shallots and butternut squash and toss well to combine.

Season generously with salt and freshly ground pepper and roast in the oven for 40-45 minutes or until the vegetables are completely tender and lightly caramelised, tossing from time to time to ensure they cook evenly.

Keep warm until serving.

To cook the sauce, combine the remaining Bloody Mary mix with the tomato juice and tomato paste and pour it into a saucepan over a low heat.

Simmer gently for 10 minutes. Whisk together the cornstarch and water and stir the cron starch paste into the simmering sauce.

Cook for 2 minutes to thicken, then fold in the tomatoes and chives.

Keep the sauce warm.

Preheat the oven to 425F and heat an oven-proof griddle or frying pan on the stovetop.

Remove the steak from the marinade and pat dry.

Brush the steak with the olive oil and sear it in the hot griddle pan or frying pan until brown on both sides.

Transfer the steak to the oven and cook in the oven for 15 minutes for medium-rare, or to your liking.

Remove the steak from the oven and allow to rest in a warm place.

Place the steak on a carving board, cut it away from the bone and slice the meat into 1in thick strips.